 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Since all of my grandparents were German, it's no wonder that so many Bavarian recipes have been handed down to me. Because the Midwest has such a large German population, I feel this recipe represents the area well. Ingredients:
1 boneless beef chuck pot roast (about 3 pounds) |
2 tablespoons vegetable oil |
1-1/4 cups water |
3/4 cup beer or beef broth |
1 can (8 ounces) tomato sauce |
1/2 cup chopped onion |
2 tablespoons sugar |
1 tablespoon vinegar |
2 teaspoons salt |
1 teaspoon ground cinnamon |
1 bay leaf |
1/2 teaspoon pepper |
1/2 teaspoon ground ginger |
cornstarch and water, optional |
Directions:
1. In a Dutch oven, brown roast in hot oil. Combine water, beer or broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, for 2-1/2 to 3 hours. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Yield: 8-10 servings.
|
|